Trim the artichokes and put them in the lemon water.

Bring a large pot of salted water to boil.

Cook the bacon in a large lidded skillet with 1 Tablespoon of the oil and the garlic about 5 minutes, until most of the fat has rendered.

While the bacon is cooking, slice the artichokes into 1/2" slices, then add to the bacon when it's done, along with the juice of a lemon, the pepper flakes and salt. Cover the pan and cook gently until the artichokes start to soften, about ten minutes.

By now your water should be boiling. Cook the pasta according to the package directions.

When the the artichokes have softened, add about 1 cup of the pasta water to the skillet and simmer uncovered another ten minutes.

When the pasta is done and the artichokes are tender, add the pasta to the skillet by just scooping it up with a spider or slotted spoon. Drizzle the last 2 Tablespoons of olive oil over the pasta and and add the fresh parsley, stirring everything together.

Remove from the heat and stir in the cheese, then serve.